Roasted Corn, Tomato, Black Bean and Avocado Tarts
Roasted corn, tomato, black bean, and avocado tarts made with Pepperidge Farm puff pastry shells—flavorful and easy to prepare!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pepperidgefarm.com.
Cooking tools:
- Oven
- Baking sheet
- Cooling rack
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Grill
- Tongs
- Spoon
- Fork
- Can opener
- Colander
- Paper towel
- Plate
- Aluminum foil
- Parchment paper
- Pastry shell
- Pot
Ingredients
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1 cup thawed frozen whole kernel corn
- 3 tablespoons lime juice
- 3 tablespoons chopped fresh cilantroleaves
- 1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
- 1/2 cup rinsed and drained black beans
- 1/2 cup grape or cherry tomatoes, cut into quarters
- 18 cooked medium shrimp, peeled and deveined
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